In a meduim sauce pan melt butter and chopped dark chocolate over medium heat, stir constantly, about 3-5 minutes. Remove pan from heat source, and pour into a large mixing bowl. Cool for 10 minutes.

Pre-heat oven to 350F degrees. Butter mini muffin pan and set aside.

Whisk the sugars into the butter and chocolate mixture. Add the room temperature eggs, one at a time, whisking until smooth after each addition. Add the pure vanilla extract and continue whisking.

In a small bowl add the flour, cocoa powder, and Kosher salt. Once combined, little by little add to the wet mixture. Next add the dark or semi sweet chocolate chips.

Using a ice cream scoop divide brownie mix throughout the prepared mini muffin pan. Divide batter Pour batter into the prepared baking pan and bake for 15 - 18 minutes or until the brownies begin to pull away from the edges of the pan or a toothpick comes away clean when inserted into center of brownies.

Allow the brownies to cool completely in the pan set on a wire rack until ready to use.

With brownies are cooling, add water, sugar and blueberries in a sauce pan.

Stir over medium heat and slightly smash blueberries just enough to release their juices.

Stirring constantly when mixture starts to boil remove from heat and pour into a measuring cup or glass bowl and allow the berries to steep and cool for 1o minutes in the refrigerator.

Once cooled, scoop a couple of tablespoons of cooked blueberry mixture into the bottom of a bowl.

Add 3-5 mini brownies.

Spoon in the preferred amount of marshmallow creme, this recipe always works well with fresh whipped creme, crème fraîche or vanilla ice cream.

Drizzle with blueberry juice and fresh blueberries.

Serve.